Chicken Scampi with Angel Hair Pasta

Prep:10minCook:15min

*Can I Make This Without Wine? Make this chicken scampi alcohol-free by substituting chicken broth plus an optional tablespoon of white or cider vinegar for the wine. If you don't have any dry white wine on hand, substitute a semi-sweet white wine — although it will add some sweetness to the sauce. Or use dry white vermouth in place of the wine. **How to Reheat Angel Hair Pasta with Chicken? Because angel hair pasta is so thin, it sticks together easily and is not the most ideal pasta if you know you'll be reheating this dish. We suggest using a thicker pasta such as spaghetti or even a shaped pasta such as rotini if you know you'll have a significant amount of leftovers that you'll want to reheat. To reheat this dish, add a little olive oil to a pan over medium heat and cook until just heated through, ***Mix-ins for Even More Flavor To add some more flavor and color, try these additions: Cherry tomatoes Spinach Cooked broccoli Parmesan cheese Toasted pine nuts

Updated at: Thu, 17 Aug 2023 08:49:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories832.7 kcal (42%)

Total Fat30.5 g (44%)

Carbs88.9 g (34%)

Sugars4.6 g (5%)

Protein40.7 g (81%)

Sodium526.6 mg (26%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5 poundangel hair pasta

2 tablespoonsunsalted butter

2 tablespoonsolive oil

0.5 poundboneless skinless chicken cutlets

½ teaspoonkosher salt

¼ teaspoonfreshly ground black pepper

4cloves garlic

minced

⅛ teaspooncrushed red pepper flakes

½ cupdry white wine

such as Sauvignon Blanc, Chardonnay, or Pinot Grigio

¼ cupparsley

Instructions

Step 1

Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta.

Step 2

Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with the salt and a few grinds of black pepper. Add the chicken to the skillet and cook about 2 minutes per side, until golden brown and cooked through.

Step 3

Transfer the chicken to a cutting board to rest, leaving the fat in the pan.

Step 4

Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes.

Step 5

Add the cooked pasta, lemon zest, parsley, and 1/2 cup of the reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn't coating the pasta, stir in some more of the reserved pasta cooking water.

Step 6

Cut the chicken into slices and toss with the pasta. Serve with extra lemon wedges for squeezing over the scampi.